I am back after finally a week’s break from the kitchen ! The kitchen is ready to fiery up once more !! Hehehe. So let’s begin from where I left off previously. Here’s the braised pig trotters and eggs from last week. Though it’s a sinful dish, but the collagen beneath the pig’s trotters is good for the skin. And with rock sugar and huatiao wine, this dish is really slurpy-licious ! I actually had an extra helping of the rice with this dish alone !
And the longer you simmered the pig trotters, the more tender and delicious it is ! And it’s best at the stage where the meat is almost falling off the bones ! Even the gravy alone is good enough for any plain rice or congee !!
And if you need pig trotters anytime, do get them fresh from PurelyFresh where they come in ready-to-cook servings which has been appropriately cut into pieces !
- 1 kg pig trotters, cut into pieces
- 3 shitake mushrooms, cut into halves (optional)
- 4-5 slices ginger
- 3 whole garlics
- 2 bunches spring onion, sectioned
- 3 shallots
- 3 hard boiled eggs
- 1.2L water
- 2 tbsp light soya sauce
- 2 tbsp dark soya sauce
- 1½ tbsp oyster sauce
- 1 tbsp sweet soya sauce
- 25g rock sugar cubes
- ½ tsp pepper
- 2 tbsp Shaoxing huatiao wine
- 1 tbsp pork lard oil
- Prepare the hard boiled eggs by boiling the eggs in water for approximately 20 minutes.
- After the eggs is ready, drain and place them in ice water. (This helps to remove the shells easily from the eggs.) When the eggs are completely cooled, remove the shells and set the eggs aside.
- Blanch the pork trotters in boiling water till they are no longer pinkish in colour.
- Heat up 1 tbsp of pork lard oil in a deep pot and add in the ginger, garlics, shallots and spring onions and saute till fragrant.
- Add in all the sauces, sugar, pepper and wine.
- Add in the water and allow it to cook at medium heat till boiling.
- Add in the mushrooms (if using) and hard boiled eggs.
- Cover the pot with the lid and allow it to simmer on low heat for a further 2 hours.
- Discard the spring onion and ginger and serve with rice and red chillies in dark soya sauce.